Neapolitan Thin Crust Pizza Dough
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipespizzaDoughneapolitanthinCrustitalianvegetarianveganhalal
Nutrition (per serving)
180Calories
5 gProtein
36 gCarbs
1 gFat
0 gSugar
400 mgSalt
Ingredients
- 300 g Tipo 00 flour or bread flour
- 200 ml Water (room temperature)
- 3 g fresh / 1 g instant Fresh yeast or instant yeast
- 8 g Salt
Method
- Dissolve yeast in water. Add flour and mix until no dry flour remains.
- Add salt and knead 8–10 minutes until smooth and elastic.
- Bulk ferment 1–2 hours at room temp or 8–24 hours in the fridge for better flavor.
- Divide into two balls, rest 30–60 minutes, then stretch by hand (no rolling pin).
- Best baked at 250–300°C+ for 60–90 seconds to 3 minutes.
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